Roasted Sunchokes with Buttery Bagna Cauda

Sunchokes, a.k.a. Jerusalem artichokes, are nutty-tasting and can be eaten raw or cooked. When roasted, they make a great change of pace from the usual crudités served with bagna cauda, the Italian olive oil, garlic and anchovy sauce.
Recipes for Spring Produce

Ingredients

2 tablespoons vegetable oil

2 pounds young sunchokes, scrubbed and halved lengthwise

3 tablespoons extra-virgin olive oil

4 large anchovy fillets, minced

2 large garlic cloves, minced

1/4 teaspoon crushed red pepper

3 tablespoons unsalted butter

1 tablespoon fresh lemon juice

Salt

Freshly ground pepper

1 tablespoon chopped parsley

Lemon wedges, for serving

How to Make It

Step 1

Preheat the oven to 400°. In a large ovenproof skillet, heat the vegetable oil. Add the sunchokes, cut side down, and cook over moderately high heat for 1 minute. Transfer the skillet to the oven and bake for about 25 minutes, until the sunchokes are golden brown and tender.

Step 2

Meanwhile, in a small saucepan, heat the olive oil. Add the anchovies, garlic and crushed red pepper and cook over low heat until the anchovies are sizzling, about 1 minute. Remove from the heat and stir in the butter, 1 tablespoon at a time. Stir in the lemon juice and season with salt and pepper. Transfer to a shallow bowl and keep warm.

Step 3

Spoon the sunchokes onto a platter. Garnish with the parsley and serve with the warm bagna cauda and lemon wedges.

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